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The Great Tortilla Experiment: Part 1.1
Because this would be an experiment with a recipe off the top of my head, I started small. Only one cup of flour. I wanted something a little more buttery, so instead of vegetable oil for the fat, I used. . .butter.
At one point during the process it occurred to me that maybe I should have started with half butter and half shortening or something to that effect, but it was too late. I was already making a crumbly mixture with the flour and butter – a two-to-one ratio, I might add. Oh! I also shook a little salt into the flour. I’ve seen some recipes call for baking powder, but decided to see what would happen when I left it out.
After the flour & butter mixture was good and crumb-like, I added in enough water to make a soft dough. Because I wasn’t sure exactly how much water it would require, I didn’t knead it too much at the end because it had already been pretty manipulated trying to get the water content right.
In the end, the product was definitely closer in flavor to what I was looking for, but the texture was a little too flaky. As MJ rightly pointed out, my flour to fat ratio was too high. The missing baking powder also factored in here somewhere. . .
That being said, they didn’t last long. I had two, MJ ate the rest.
